Chestnuts are a favourite autumn food in Japan in both savoury and sweet dishes. At their simplest, yakiguri (roasted chestnuts) are sold to passers-by from mobile street stands just as they are in Europe. For something slightly more filling they’re combined with rice in this simple and delicious classic dish of kuri gohan. If you use a good sake to cook your chestnut rice, you could always enjoy a little more with the finished dish – I also like a glass of Soumah Tutto Bianco, a field blend of savagnin, chardonnay, viognier and pinot grigio that has the fruit and body to wrap around the slightly sweet, mouth-filling chestnuts.
Serves 4–6 as a side dish
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